摘要
以"白凤"水蜜桃果实为试材,研究了γ-氨基丁酸(γ-amino butyric acid,GABA)处理对采后果实冷藏期间细胞壁代谢及冷害的影响。研究显示,5 mmol/L GABA处理可显著抑制ABA含量和乙烯释放量的上升,降低ABA/GA3数值,并维持低水平的Pp PME和高水平的Pp PG基因表达量,从而促进了细胞壁中胶层中乙醇不溶物(AIR)和Na_2CO_3溶性果胶含量的下降而水溶性和CDTA溶性果胶含量的上升。伴随着这些生理指标的变化,经GABA处理的桃果实果心褐变指数和硬度显著低于对照组果实,而出汁率、可溶性固形物和可滴定酸含量则显著高于对照组果实。这些结果表明,GABA处理可通过调控内源激素水平,从而进一步平衡Pp PME和Pp PG基因表达量,从而促进细胞壁中胶层中原果胶的水解,最终控制桃果实冷害症状以及果实劣变的发展。
The present study was performed to investigate the effect of γ-amino butyric acid（GABA） treatment on cell wall metabolism and chilling injury in peaches（Prunus persica Batsch cv‘ Baifeng＇） during the refrigerated storage. The results showed that 5 mmol/L GABA treatment remarkably inhibited the increase in the ABA contents and ethylene release, lowered the ABA/GA3 ratio and maintained the lower Pp PME and higher Pp PG expression levels, resulting in the decrease in AIR and Na2 CO3-soluble pectin and increase in the water-and CDTA-soluble pectin in middle lamella of the cell wall. Accompanying with the change in those physiological parameters, the GABA-treated peaches exhibited the lower internal browning index and firmness but higher extractable juice and contents of titratable acidity（TA） and total soluble solids（TSS） than the control fruits. These results suggest that GABA can modify the levels of endogenous hormone and thus balance the gene expression of Pp PME and Pp PG, contributing to the enhancement of the hydrolysis in the protopectin in middle lamella of the cell wall and control the development of chilling injury symptom and quality deterioration in peaches.
出处
《食品科技》
CAS
北大核心
2017年第11期50-56,共7页
Food Science and Technology
基金
国家自然基金面上项目(31671913)
博士后面上基金项目(2014M552300)
重庆市基础与前沿研究计划项目(cstc2015jcyj A80028)
2016年度重庆市大学生创新性实验计划项目(201610643008)
